These are my favorite appetizers I like to serve for guests or just keep in my freezer and thaw for occasional snacking! This recipe is found in a Fat Free Cookbook I purchased a long time ago when I was a chiropractic student. This one is Dr. Melanie modified- I added the fat by using a whole egg, some olive oil and not completely lean meat (80% lean is good). I also substituted the oatmeal with brown rice to make this gluten free. It’s also a good idea to sneak in some greens -spinach or kale for those fussy veggie eaters.



1lb ground organic turkey breast, chicken or grass fed beef
1 large onion
3/4 cup cooked brown rice
1 whole egg
1 tblsp of olive oil
1/2 cup finely chopped kale or spinach (or both)
1 tblsp curry powder

1 tsp ginger
1/4 tsp ground black pepper
1/2 tsp unrefined sea salt


1/4 cup raw honey
1/4 cup Dijon mustard
1 tblsp lemon juice
2 tblsp water
1-2 tsp curry powder (will determine the spice level)


Combine meatball ingredients in a bowl. Mix thoroughly and form 1 inch balls on a greased cookie sheet. Bake at 350 degrees for about 25 min. Transfer into a chafing dish or crock pot to keep warm. Drizzle with olive oil.

Combine sauce ingredients in small saucepan and simmer over medium-low heat until hot. Pour over meatballs or use as a dipping sauce and serve. You may yield about 50 meatballs so enjoy the party!! (The photo depicts a smaller quantity because I ate a few before realizing I forgot to snap the photo)



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